Honorable mention: Cracker Toffee

2015 HOLIDAY COOKIE CONTEST WINNERS

→ No. 1: Red Velvet Cannoli Cream Sandwich Cookies by Laura Haber of Miamisburg

→ No. 2: Chocolate Mint Cheesecake Cups by Tami Monnig of Springboro

→ No. 3: Molasses Cookies by Karen Findlay of Huber Heights

→ Honorable mention: Cracker Toffee by Geni Thurin of Dayton

MORE WINNING COOKIE RECIPES

→ 2014 Dayton Daily News Holiday Cookie Contest winners

→ 2013 Dayton Daily News Holiday Cookie Contest winners

→ 2012 Dayton Daily News Holiday Cookie Contest winners

→ 2011 Dayton Daily News Holiday Cookie Contest winners

CRACKER TOFFEE

Honorable mention in the 2015 Dayton Daily News Holiday Cookie Contest

Recipe submitted by Geni Thurin of Dayton

INGREDIENTS:

24 Club Cracker squares or 40 saltine crackers

1 cup butter

1 cup brown sugar

1 12-ounce bag semi-sweet chocolate chips

DIRECTIONS:

1. Heat oven to 400 degrees.

2. Line 12 x 17 jelly roll pan with foil and spray well with cooking spray.

3. Layer the crackers on top of the foil.

4. Heat the butter and sugar on the stove top until gently boiling, stirring constantly.

5. Reduce heat to low boiling and cook uncovered between 3 and 5 minutes, stirring occasionally until the mixture is thickened and sugar is dissolved.

6. Pour batter and sugar mixture over crackers and spread evenly.

7. Bake 5-6 minutes in the oven. The topping should be boiling.

8. Remove from the oven and let sit for 3 minutes, then sprinkle the chocolate chips evenly over the brown sugar mixture.

9. As the chocolate chips melt, carefully spread into an even layer over the toffee layer with a knife. At this point you can add toppings if you wish (chopped nuts, sea salt, chopped M& M’s, etc.).

10. Refrigerate 1 hour.

11. Break into bite-size pieces and enjoy.